This recent strawberry frosting is tremendous creamy, {smooth}, and naturally flavored and coloured with actual berries! It’s simple to make with juicy puréed strawberries folded into fluffy, ethereal selfmade Swiss meringue buttercream.
When you’ve whipped up a batch of silky strawberry Swiss meringue buttercream frosting, use it to embellish a moist vanilla cake or a batch of cupcakes!
That is the strawberry Swiss meringue buttercream from my strawberry cupcakes recipe. With strawberries coming into season now, I’m obsessed. I’ll present you the right way to whip egg whites into the fluffiest meringue. It’s simpler than you suppose, and so rewarding upon getting large, lovely swirls of this strawberry frosting on prime of your favourite desserts!
What Makes This Strawberry Frosting Recipe So Particular
Fluffy meringue as the bottom. Swiss meringue buttercream is completely different from American buttercream frosting as a result of it’s made out of whipped egg whites. It’s much less candy, with a wealthy, buttery taste balanced by the sweet-tart strawberries.
Actual strawberry taste. In contrast to many store-bought frostings, this selfmade strawberry frosting has no synthetic flavors or colours. Simply recent puréed strawberries, that’s it!
Easy and steady. One of many issues I like most about Swiss meringue buttercream is how nicely it holds its form, even at room temperature. This strawberry frosting is nice for piping and adorning truffles for particular events.
Frosting Substances
Collect the components under to make this simple strawberry frosting. You’ll discover the printable listing within the recipe card together with the complete quantities and recipe particulars.
Strawberries – Rinsed, hulled, and chopped. You may make this frosting with recent or frozen strawberries. For those who use frozen, make sure that to thaw them first.
Egg Whites – Separate the egg whites from the yolks when the eggs are chilly from the fridge.
Sugar – Granulated sugar dissolves easily and yields essentially the most constant outcomes on this recipe.
Butter – Dropped at room temperature. Reduce the butter into tablespoon-sized cubes and canopy it with plastic wrap to assist it soften rapidly.
Can I Use Frozen Strawberries?
Sure. For those who don’t have recent strawberries obtainable the place you might be, or in the event that they’re out of season, this frosting seems nice with frozen berries. We’re mixing them anyway! Make sure to thaw frozen strawberries utterly and drain any extra liquid earlier than you purée them.
What About Freeze-Dried Strawberries?
One other various is freeze-dried strawberries (to not be confused with dehydrated strawberries, that are harder and chewier). Freeze-dried strawberries change into a powder when blended, however they’ll rehydrate within the frosting. Chances are you’ll want much less powdered sugar on this case.
Make Strawberry Swiss Meringue Buttercream
For those who don’t really feel like whipping egg whites to make meringue, you possibly can add your strawberries to classic buttercream, too. Fold them in on the finish, the identical as you’d with this recipe. In any other case, observe these steps to make completely pipeable Swiss meringue frosting bursting with strawberries. Scroll to the recipe card for the printable instructions.
Purée the strawberries.Mix the sugar and egg whites.
Puree the strawberries. Start by blitzing the strawberries within the blender to make a {smooth} purée. Strive to not go away any giant chunks, particularly in the event you’ll be piping your frosting (giant items can clog the piping tip!).
Dissolve the sugar within the egg whites. Add the egg whites and sugar to a heatproof bowl set over a double boiler. Whisk continuously till the sugar absolutely dissolves into the nice and cozy combination. For those who rub somewhat little bit of the combination between your fingers, it ought to really feel {smooth} and never grainy.
Whisk till the sugar dissolves.Whip the meringue.
Whip the egg whites. Begin gradual and beat the nice and cozy egg whites, regularly whisking sooner till stiff peaks begin to type. After 8-10 minutes, the whites ought to look fluffed and shiny, and the bowl ought to really feel cool to the contact. Watch out to not overwhip.
Add butter.Add strawberries.
Add the butter. Now, utilizing the paddle attachment, add the cubed butter, 3 tablespoons at a time. As you add the butter, you could discover that your shiny meringue begins to look a bit curdled. Don’t fear! That’s regular, and it ought to {smooth} out because the frosting comes collectively. Hold including the butter, somewhat at a time, mixing in between till it’s absolutely mixed.
Add the strawberries. Lastly, combine within the puréed strawberries, and provides the frosting a remaining stir by hand so it’s silky-smooth.
Suggestions for Excellent Buttercream
Wipe down your instruments with vinegar. This would possibly sound odd, however vinegar removes grease. Even the slightest trace of grease in your bowl or mixer attachments can have an effect on the result of your Swiss meringue, so give every little thing a great wipe down so it’s squeaky clear earlier than you begin.
Be sure the sugar absolutely dissolves. The egg white and sugar combination needs to be heat and {smooth}, and never grainy in any respect.
Don’t overheat the meringue. However, make sure that to not overheat the meringue, as this could scramble the eggs.
Repair damaged buttercream. In case your Swiss meringue buttercream splits, don’t lose all hope. Fortunately, it’s attainable to repair it! Add the frosting again to the (clear) prime bowl of a double boiler. Heat it gently till it begins to soften on the edges, then take it off the warmth and whip it once more. It ought to {smooth} out properly!
Retailer
Refrigerate. Retailer this strawberry frosting in an hermetic container at room temperature in the event you’re frosting your cake the identical day. In any other case, it lasts within the fridge for as much as 3 days. Since Swiss meringue buttercream is nearly fully butter, you’ll must take the frosting out forward of utilizing it so it will probably soften.
Freeze. You may freeze this frosting for as much as 3 months. Once more, convey it to room temperature earlier than you employ it, and re-whip it to revive the consistency.
This recent strawberry frosting is creamy, {smooth}, and simple to make with juicy puréed strawberries folded into fluffy, ethereal selfmade Swiss meringue buttercream.
1 1/2 cups recent strawberries, rinsed, hulled, and coarsely chopped
4 egg whites
1 1/2 cups sugar
3 sticks of butter, at room temperature, and reduce into Tablespoon-sized cubes
Puree the strawberries in a blender or processor.
Mix the egg whites and sugar in a double boiler (see be aware). Whisk repeatedly till the sugar has dissolved into the egg whites and the combination is heat. It ought to really feel {smooth} and never grainy when rubbed between your fingers.
Beginning slowly, beat the egg white and sugar combination utilizing the whisk attachment of your stand mixer. Step by step improve the velocity to medium-high till stiff peaks type, and the combination is fluffy and shiny. After about 8-10 minutes, the combination may have cooled.
With the paddle attachment fitted onto the mixer, add the butter 3 Tablespoons at a time, mixing nicely in between every addition. Scrape down the perimeters of the bowl when all of the butter is mixed and {smooth}. Then, scale back the velocity to low and proceed to combine for about 2 minutes.
Add pureed strawberries and beat the frosting on medium till every little thing is nicely mixed, then stir with a spoon or spatula till {smooth}.
Notes
Use a heat-proof bowl and place it over a pot of simmering water to create a double boiler. Ensure that the underside of the bowl will not be touching the simmering water beneath.
Retailer the frosting hermetic at room temperature for a number of hours, or refrigerate it for as much as 3 days.
